|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Cooked turkey wrapped in foil and stacked one on the other being cooled in the walk in cooler, container of raw fish being cooled down tightly covered in walk in cooler, container of lettuce being cooled in prep cooler. CDI- discussed options for rapid cooling with operator. Facility kitchen manager corrected all methods immediately. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Two containers of in use, unlabeled breader not labeled per rule. CDI- verbal advisement to label all in use dry goods, seasonings, oils, and dressings with the common name of the food items. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. In use tongs being stored on partially opened fryer door. Dried oil and food debris on door. CDI- Kitchen manager corrected storage immediately. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Plastic containers stacked tightly while wet. CDI- corrected |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF. Can opener blade is peeling. Replace blade. |